Chocolate Cake with Yema Filling

Ingredients for the Chocolate sponge cake

75 g Cake Flour
37 g Cocoa Powder
75 g White Sugar
½ tsp. Baking Powder
95 ml. Water
62 ml. Corn Oil
3 pcs. Egg yolk
4 pcs. Egg white
75 g Sugar
½ tsp. Cream of Tartar

Procedure:
In a bowl mix cake flour, cocoa powder, white sugar, and baking powder.

In bowl mix water, corn oil, and egg yolk. Then pour into dry mixture. Mix.

In mixer bowl put egg white, sugar and cream of tartar. Beat until fluffy. Then add into chocolate mixture.

Pour in 8-inch baking pan and bake for 45 minutes.

Ingredients for the Yema
10 pcs. Egg yolk
1 can Milkmaid Full cream sweetened condensed milk

Procedure:
Mix all the ingredients and cook in a baine marie style until thick.

Ingredients for the Chocolate Icing
½ cup Cocoa Powder
1 tsp. Coffee
2 cups Evaporated Milk
1 cup Milkmaid Full cream sweetened condensed milk
¼ cup All Purpose Flour
2 tsp. Baking Soda
1 tbsp. Butter

Procedure:
Mix all the ingredients and cook in a baine marie style until thick.

To assemble the cake:

Cut the chocolate sponge crosswise, put the yema in the middle and cover with another chocolate sponge.

Pour the chocolate icing in the middle of the cake and level it using spatula.